Calabacitas Con Queso (Zucchini With Cheese

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Servings: 4 Difficulty: Intermediate
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A creamy, comforting Mexican-American side dish featuring tender zucchini, sweet corn, and melted jack cheese.
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This vibrant Calabacitas con Queso is a staple of Mexican-American home cooking, offering a perfect balance of sweet, savory, and creamy flavors. Fresh zucchini and poblano peppers provide a tender-crisp texture, while sweet corn adds pops of sweetness. The dish is bound together with evaporated milk and generous amounts of shredded Monterey Jack cheese, creating a rich, velvety sauce that clings to every bite. It’s an ideal side dish for tacos, burritos, or alongside grilled meats. Quick to prepare and deeply satisfying, this recipe brings the warmth of a family kitchen to your table.

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Calabacitas Con Queso (Zucchini With Cheese

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 28.9

Description

This vibrant Calabacitas con Queso is a staple of Mexican-American home cooking, offering a perfect balance of sweet, savory, and creamy flavors. Fresh zucchini and poblano peppers provide a tender-crisp texture, while sweet corn adds pops of sweetness. The dish is bound together with evaporated milk and generous amounts of shredded Monterey Jack cheese, creating a rich, velvety sauce that clings to every bite. It&# 226;€™s an ideal side dish for tacos, burritos, or alongside grilled meats. Quick to prepare and deeply satisfying, this recipe brings the warmth of a family kitchen to your table.

Ingredients

Directions

  1. Dice the zucchini into 1/4-inch cubes. Place them in a medium saucepan with 1 cup of water and season lightly with salt and pepper.
  2. Bring the water to a boil, then cover and simmer over medium heat until the zucchini is slightly tender but still crunchy, about 2 minutes. Set aside without draining.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over high heat until hot but not smoking. Reduce heat slightly.
  4. Add 1 minced garlic clove and 1 cup of finely chopped onion. Cook, stirring frequently, until the onion is translucent, about 2 minutes.
  5. Stir in 3/4 lb of chopped tomatoes. Cook until the liquid has partially evaporated, about 5 minutes.
  6. Add 2 cups of corn kernels and 2 peeled, chopped poblano peppers. Simmer for 5 minutes to meld the flavors.
  7. Add the undrained zucchini and 5 oz of evaporated milk (or 1/3 cup heavy cream) to the skillet. Bring the mixture to a gentle boil.
  8. Reduce heat to low. Stir in 1/2 lb of shredded Monterey Jack cheese (or cheddar/colby). Cook just until the cheese is melted and creamy.
  9. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 28.9kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 13.6mg1%
Total Carbohydrate 5.3g2%
Dietary Fiber 1.7g7%
Sugars 3.6g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: calabacitas, zucchini, cheese, mexican side dish, corn, poblano, jack cheese, evaporated milk, comfort food, vegetable casserole, summer vegetables, creamy zucchini
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